I've only ever cooked ribs in a smoker, but if you have to grill them, I would suggest doing it as slowly as possible, with a very small fire. If the grill is large enough, try to build the fire on one side and place the ribs on the other, so that the flame is not directly beneath the ribs.

I've only ever cooked ribs in a smoker, but if you have to grill them, I would suggest doing it as slowly as possible, with a very small fire. If the grill is large enough, try to build the fire on one side and place the ribs on the other, so that the flame is not directly beneath the ribs.

This.

However, if i'm in a hurry, i'm not too ashamed to admit that i've cooked pork ribs under fairly high heat just continually slathering them in sauce so it carmelizes.

I've only ever cooked ribs in a smoker, but if you have to grill them, I would suggest doing it as slowly as possible, with a very small fire. If the grill is large enough, try to build the fire on one side and place the ribs on the other, so that the flame is not directly beneath the ribs.

I am afraid there is a misunderstanding here.. The whole rack is smoked already. I just need to get it on the grill to heat it up, and to baste the beast with some spicy molasses bbq sauce.
Do I still need a really slow fire for that, or could I just use moderate heat to warm it up and then wait till the sauce caramelizes on it?

This stuff is really difficult to come by around here, so I do not want to ruin it..

And, speaking of cultural stereotypes, anything pork IS considered a blasphemy for most of the population over here. There is only one butcher shop selling pork in Istanbul, halfway across town from me.

I am afraid there is a misunderstanding here.. The whole rack is smoked already. I just need to get it on the grill to heat it up, and to baste the beast with some spicy molasses bbq sauce.
Do I still need a really slow fire for that, or could I just use moderate heat to warm it up and then wait till the sauce caramelizes on it?

This stuff is really difficult to come by around here, so I do not want to ruin it..

And, speaking of cultural stereotypes, anything pork IS considered a blasphemy for most of the population over here. There is only one butcher shop selling pork in Istanbul, halfway across town from me.

I'd use low heat to actually heat them, then higher heat to caramelize at the end.